How to make Balsamic Red Wine Reduction

Balsamic Red Wine Reduction cook

Looking for a healthy and easy to make salad dressing or sauce? This Balsamic Red Wine reduction is just the thing for a variety of recipes. Its tasty on salad, meats, and you can even drizzle it over desserts! Reduce a fruity red wine like Sangiovese or Syrah to make this mouthwatering reduction. We like honey because it gives a creamier consistency, but feel free to use brown or white sugar.

Here are the steps for how to make Balsamic Red Wine Reduction.

All you need is wine, balsamic reduction, and organic honey.

Turn the stove to medium-high heat.

In a small saucepan add the balsamic vinegar.

Pour in the wine.

Add a touch of honey.

Stir and bring it to a boil for about 15 minutes or until it thickens.

Dip the spoon in to check how tick the reduction is.

Don’t worry, there is supposed to be a lot less liquid when it is done.

You can store the reduction in the fridge for 2-3 weeks.

 

 

or drizzle it over the Heirloom Tomato Salad and server in a Parmesan Basket.

Here is the complete recipe:

Balsamic Red Wine Reduction

1/2 cup Balsamic Vinegar

1/2 cup Red Wine  (like a Sangiovese or Brunello di Montalcino)

2 Tbsp Organic Raw Honey

1) In a small saucepan combine balsamic vinegar, red wine and honey.

2) Stir well and cook over medium high heat for about 10 minutes or until reduced to a syrupy consistency.

3) You can store it in an airtight glass container for 2-3 weeks to use on your favorite tomato salad or over steak or cheese. You can use an inexpensive balsamic vinegar for this recipe.

And here is our step-by-step video on How to make Balsamic Red Wine Reduction.

Hope you enjoy it!

3 Comments

  • john moore says:

    Nice & easy 😉

  • Paula Vasquez-meeks says:

    Please leave a link where we can print up the recipes without pics etc, Not sure if that is easy to do or not. I hope it is! 🙂 Also do you know about the Pepperplate app? I use it all the time if you are added to the list people that use it would be able to easily import your recipes into their pepper plate account. I just found your site and it is fantastic!!!! Thank you

  • Gina says:

    Making it right now to put over lamb chops. I used coconut sugar instead of honey. Am thinking about adding a small amount of butter at the end. Looking forward to it!

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